Grill Talk

Gail Bellamy

GRILL TALK

Barbecue menu offerings and grilled specialties are no longer limited to seasonal or regional fare. They’ve caught on in a big way that’s reflected on menus from coast to coast, and created an appetite for barbecue-compatible side dishes and desserts. At Bomboa restaurant in Boston, executive chef/co-owner Felino Samson offers Brazilian-influenced barbecue, with side dishes such as taro root chips. In East Hampton, N.Y., at Turtle Crossing, chef Arthur Wolf features BBQpulled pork. At Minnesota-based Famous Dave’s, with more than 70 locations around the country, the menu includes hickory-smoked St. Louis-style ribs and six kinds of sauce, as well as sandwiches, burgers, classic side dishes, and more. On our recipe pages you’ll find a recipe for Famous Dave’s Bread Pudding.

From executive chef Dennis McIntosh of The Ritz-Carlton, Rose Hall, Jamaica, comes a recipe for Island Spareribs in Blue Mountain Coffee and Tamarind Barbecue Sauce.

Also, look for Grilled Mediterranean Turkey Steaks from chef de cuisine Christian Sieck of Enotria Cafe and Wine Bar in Sacramento. In addition, seafood claims a place on the grill. Among this month’s recipes: New Orleans-Style Barbecue Shrimp from executive chef Carlos Guia of Commander’s Palace, Las Vegas; and Wood-Grilled Swordfish with Peanut Romesco sauce from executive chef Jay Swift of South City Kitchen in Atlanta.